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Ingredients
- 3 lb Butternut squash quartered, seeded,
- Â Â peeled, cut 1/2" dice - (abt 9 1/2 c.)
- 3 Tbsp. Vegetable oil
- 4 c. Lowfat milk
- 2 Tbsp. Dry rosemary crumbled
- 1 Tbsp. Chopped garlic
- 1/2 stk Unsalted butter - (1/4 c.)
- 4 Tbsp. All-purpose flour
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 9 x Dry no-boil lasagne pasta sheets (7" by 3 1/2")
- 1Â 1/3 c. Freshly-grated Parmesan - (abt 5 ounce)
- 1 c. Heavy cream
- 1/2 tsp Salt
- Â Â Fresh rosemary sprigs for garnish
Directions
- Preheat oven to 450 degrees and oil 2 large shallow baking pans.
- In a large bowl toss squash with oil till coated well and spread in one layer in pans. Roast squash in oven 10 min and season with salt. Stir squash and roast 10 to 15 min more, or possibly till tender and beginning to turn golden brown.
- While squash is roasting, in a saucepan bring lowfat milk to a simmer with rosemary. Heat lowfat milk mix over low heat 10 min and pour through a sieve into a large pitcher or possibly measuring c..
- In a large heavy saucepan cook garlic in butter over moderately-low heat, stirring till softened. Stir in flour and cook roux, stirring, 3 min. Remove pan from heat and whisk in lowfat milk mix in a stream till smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 min, or possibly till thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
- Reduce temperature to 375 degrees and butter a baking dish, 13- by 9- by 2-inches. Pour 1 c. sauce into baking dish (sauce won't cover bottom completely) and cover with 3 lasagne sheets, making sure they don't touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 c. Parmesan. Make one more layer in same manner, beginning and ending with pasta.
- In a bowl with an electric mixer beat cream with salt till it holds soft peaks and spread proportionately over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 c. Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 min. Remove foil and bake lasagne 10 min more, or possibly till top is bubbling and golden brown. Let lasagne stand 5 min.
- Garnish each serving with rosemary.
- This recipe yields 6 servings as a main course or possibly 12 as a side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 6 servings | |
| Calories 375 | |
| Calories from Fat 210 | 56% |
| Total Fat 23.83g | 30% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.18g | |
| Cholesterol 56mg | 19% |
| Sodium 282mg | 12% |
| Potassium 953mg | 27% |
| Total Carbs 36.04g | 10% |
| Dietary Fiber 4.4g | 15% |
| Sugars 12.7g | 8% |
| Protein 8.55g | 14% |
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